Southwestern White Bean Chicken Chili

This white bean chili takes a left turn and heads south to pick up a little more spice while retaining the creamy feel of classic chicken chili.

2 Tablespoons Virgin Olive Oil

1 Large White Onion

2 large skinless, boneless chicken breast

1 teaspoon Oregano

1 teaspoon Ground Cumin

1/4 Teaspoon ground Black Pepper

1 Tablespoon white flour

2 cups low sodium chicken broth

2 15oz cans white beans

1 15oz can corn

1 4oz can fire-roasted, diced green chilies

1/2 cup heavy cream

Chopped fresh cilantro

In a large soup pot add the Olive oil and heat.  Chop the onion and add into the pot.  Saute the onion until clear, fragrant and beginning to turn caramel brown. Chop the chicken breasts into 1 inch cubes and add into the heated pot.  Add Oregano, Cumin and ground pepper.  brown the chicken for about 8 minutes, mixing well to coat with spices.  Sift in the white flour and toss to coat.  In a separate strainer, drain the White Beans and corn to remove the liquid they were canned with.  Add the chicken broth into the soup pot, stir and then add white beans with corn.    Stir and then add in the can of fire roasted green chilies.  Stir together well and then cook, covered,  at a medium-low heat for about 30 minutes.  When ready to serve, quickly stir in the heavy cream and serve in soup bowls garnished with fresh cilantro.

Serves 6